Recipe

Swiss Chard And Ricotta Salata Egg Bake Recipe

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Ingredients

Directions

Step #1 Wash chard & trim discolored ends of stems.
Step #2 Cut out central stalk from leaves with a V-shaped incision that follows the tapering shape of the stalk.
Step #3 Thinly slice stalks & set aside.
Step #4 Chop leaves.
Step #5 In a large frying pan over medium-high heat, melt 2 tbsp.
Step #6 butter.
Step #7 Add chard stalks & 1/2 tsp.
Step #8 salt.
Step #9 Cook, stirring every once in awhile, until tender.
Step #10 Add chard leaves & garlic.
Step #11 Continue to cook, stirring every once in awhile, until leaves are tender.
Step #12 Stir in white pepper.
Step #13 Set aside & let cool slightly.
Step #14 Butter a 9- by 12-in.
Step #15 baking dish.
Step #16 Spread cooked chard on bottom & sprinkle with ricotta salata.
Step #17 In a large bowl, whisk together eggs, cream, & remaining 1/2 tsp.
Step #18 salt.
Step #19 Pour over chard & ricotta salata.
Step #20 Sprinkle top with gruyère, cover with plastic wrap, & chill overnight.
Step #21 Preheat oven to 350°.
Step #22 Remove plastic wrap from eggs & bake this until set & top is golden brown, 40 to 45 mins.
Step #23 Serve hot, cut into squares.
Step #24 Note: Nutritional analysis is per serving.
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